Loft Wine Elevated
Domaine Servin
Montée de Tonnerre Chablis 1er Cru Chardonnay 2017
Medium yellow. Meyer lemon, lemon curd, yellow delicious apple, underripe white peach, sea salt, yeasty, briny, stony minerality, and hints of cheese rind. Tart citrus and high tone minerality on the palate. Elevated acidity, 12.5% abv, medium+ finish. Importer’s notes: From the right side of the Serein River, situated right next to the Grand Cru Blanchot. A soft and elegant wine, the Montée de Tonnerre is situated in the same line as the Grand Crus. The notable white clay helps to develop intense fruit and floral aromas. The older vines add the depth and complexity in the mouth. Regarded by many as the best and most consistent Premier Cru in Chablis. Lime-clay soils with Kimmeridgian fossils. Fermentation and maturing in stainless steel tanks. — 6 years ago
Domaine Romaneaux-Destezet (Hervé Souhaut)
La Souteronne Vin de Pays de l'Ardèche Gamay 2017
Fleshy, a denser and slightly muscular wine, you can taste the warmth of 2017, it lacks a little definition. A curious expression as always with this Gamay bottling. Muddled wild red fruit, cured meat, black pepper, wilted violets, smashed herbs. VA pokes out a touch. Elevated CO2 adds some prickle, with air it was hardly noticeable. Curious what 6-12mo in bottle will do. Day 2: some air has really helped out. More in line with the style of Souhaut’s gamay. More clarity and definition, perfumed has arrived. Still warm and joli, I quite like its open-knit structure. — 6 years ago
Jean-Paul Thevenet
Vieilles Vignes Morgon Gamay 2018
Smoke, lavender, violet, juicy cranberry and pomegranate concentrate, tomato juice, fresh red cherry. High acidity, medium+ tannins, sweet baking spices. Elevated body. Medium+ intensity, and finish. 13% — 7 years ago
Eric Pfifferling (Domaine de l'Anglore)
L'Anglore Véjade Pays de la Vaunage Mourvedre 2018
Grenache and Mourvèdre. Juicy red and blue berries. VA in a good way - carrot, dill. Pepper, tarragon, and dried black tea. Medium acid, medium plus to elevated tannins, 13% abv. Elevated intensity and long finish. — 7 years ago
Ossian
Quintaluna Rueda Verdejo 2016
For an entry level this is an overachiever. Smoke, cream fraiche, mineral-laced citrus, yellow peach, -ripe apricot-, white pepper, elevated crescendo acidity, grippy texture with the right amount of phenolic bitterness! Intense and focused. Long finish. — 5 years ago
Wirra Wirra
Catapult Elevated Vineyards Shiraz 2018
Lots of dark berries on front, with a tiny bit of spice.... and leather on the nose! Yum — 5 years ago
Bokisch Vineyards
Lodi Graciano 2017
Family Estate - Las Cerezas Vineyard - Organic - Molelumne River - Lodi
Plum, black cherry, earthy with slightest raisin box in the finish, pleasant acidity, alcohol fume a lil elevated.
Very nice on its own, would like see a blend with 15% Monastrell/Mataro/Mourvèdre ...MMM! — 6 years ago
https://www.sfchronicle.com/news/article/Mislabeled-vines-cause-stir-among-wineries-13132432.php
Domaine du Banneret
Châteauneuf-du-Pape Red Rhône Blend 2016
Leather, game, orange peel, mint, VIOLET, clove, roasted tea leaves, sage, rose water, tart and ripe red and black cherries. Medium+ acidity, elevated+ tannins, 14.5% abv. — 6 years ago
Pierre Paillard
Millésimé Brut Grand Cru Champagne Blend 2002
This review is for the pierre paillard oenotheque bouzy grand cru 2002 en magnum. 5 g/L RS, moderate acid, disgorged late Oct 2019. 50/50 Chard/Pinot Noir. Bread dough, Meyer lemon, gooseberry, peach, and apricot. Elevated intensity and finish. — 7 years ago
Angiolino Maule
Rosso Masieri Veneto Merlot Cabernet Sauvignon
Nice little Natty BDX blend from Veneto. Fruit is ripe and suave but it’s got an earthy mineral edge. Acid and tannin both elevated, this was an absolutely perfect foil for a rich homemade pici pasta with sausage, pesto, and farmers market tomatoes. Forgot about it in the fridge for a couple days, mousy on day 3, so drink quickly. — 7 years ago
Domaine Brusset
Les Boudalles Ventoux Red Rhone Blend 2017
Really digging this producer. I'm also really digging this 2017 vintage of Ventoux. Elevated acidity, however plenty of fruit to balance it out. Red cherry, red plum, potpourri, white peppercorn, and dried herbs. Went surprisingly well with spicy thai food, though it doesn't have much residual sugar which is what I'd normally go for. 12.5% alcohol, almost Pinot Noir in feel.
Looking forward to opening some of their Gigondas, which is what they're known for. — 7 years ago
Altesino
Brunello di Montalcino 2010
Gorgeous ripe black/red fruit with dried thyme/rosemary/tomato leaf/black tea, acid and tannin both elevated and well balanced and long finish. Paired great with homemade lasagna.... — 5 years ago
R. López de Heredia
Viña Tondonia Reserva Rioja Tempranillo Blend 2006
Pair this classically perfect 14-year-old Rioja with cheese and crackers that you share with your beautiful wife, ideally in a hotel room after you’ve been evacuated from your home for a week due to fires caused by lightning storms. Your appreciation will be elevated if you precede your wine with a few days of cooking paella for hundreds of evacuees and firefighters. If this is not a possibility, I suggest pairing your Tondonia with grilled lamb, which will play well with the wine’s tobacco, leather and cranberry notes. — 6 years ago
Rene Rostaing
Ampodium Côte-Rôtie Syrah 2011
Violet, crushed stone, mushroom, smoked game, black and green olives, balsamic oils, blackberry, red cherry, dark cherry, elevated acid/tannins and medium body. — 6 years ago
R. López de Heredia
Viña Bosconia Reserva Rioja Tempranillo Blend 2007
Body: med light, acid: med high, tannins: high, sugar: dry alcohol: elevated oaky af — 6 years ago
Eric Rodez
Blanc de Noirs Champagne Blend
Base wine from 2016. 100% Pinot Noir. Mushroom, cream, Brioche, strawberry, pink peach. Medium+ acidity, elevated finish/intensity. No malo. <4 g/L RS. All Ambonnay. — 7 years ago
Domaine Lise & Bertrand Jousset
Cuvée "Rose à Lies" Gamay Grolleau 2018
Cotton candy, marshmallow, white lily, lemon curd, tangerine, tart strawberry, minerality, slightly white pepper. Elevated acidity, medium intensity, medium finish. — 7 years ago
Louis Roederer
Cristal Brut Champagne 1982
One of my all time favorites, the 1982 Cristal is magnificent. Fresh, nuanced and exceptionally beautiful, the 1982 remains one of the all-time great Cristals. Apricot, almond and chamomile nuances suggest the 1982 is just starting to turn the corner into its plateau of maturity. This bottle lacks a bit of excitement, but, then again, the 1982 Cristal is not exactly the sort of wine I get to taste on a regular basis, so it is possible this is not the best showing. Hopefully, I will get a chance to taste it again soon. Even so, well-stored bottles will drink well for another decade-plus. “In my opinion, 1982 is the first vintage of climate change in Champagne,” Lécaillon explains. “Sugars were higher than we were used to seeing. As a comparison, the 1981 Cristal is also concentrated, but it is concentrated by low yields. In 1982, we had high yields and elevated ripeness, meaning it was the sun that ripened the fruit.” (Antonio Galloni, Vinous, December 2018) — 7 years ago
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The 2018 Flaccianello della Pieve is another stellar wine from Fontodi. It is the richest Flaccianello ever made (in terms of dry extract), with elevated acidity that trails the 2016 by just a touch, but it does not taste like that at all. Dark cherry, violet, lavender, spice, mocha and graphite build with a bit of time in the glass. Like the Sorbo, the 2018 Flaccianello is not a wine of size, as in most previous years, but rather a wine that exudes vibrancy, energy and class from start to finish. I absolutely loved it. (Antonio Galloni, Vinous, September 2021)
— 5 years ago